Grilled Pork with Jalapeno Pepper Puree

I love barbecue!

I like to marinate my meat in a combination of soy sauce, garlic and honey. I usually try and marinate anything in a zip lock bag, I found it imparts more flavor onto meat that in a dish. I guess this is because in a bag, the juices enter in from all sides,whereas in a dish, you constantly have to flip every 30 minutes or so.

I got this recipe straight from Susanna Foo's Chinese Cuisine.

Its delicious and fantastic!!

You can either cook with a gas barbecue or a charcoal barbecue. I prefer charcoal, as it imparts a delicious flavor to meat and gives for a nice "slow" grilling cycle. If you choose to use a charcoal barbecue, use a chimney starter, not lighter fluid. Also, use natural charcoal, not lighter infused charcoal. There is no need adding chemicals to your diet and it is better for the environment!

Ingredients
2 lbs boneless pork loin, 1/2 inch thick

A
2 tablespoons chopped fresh cilantro leaves
2 garlic cloves, minced

1 tablespoon minced fresh lemon grass

2 tablespoons Jalapeno Pepper Puree 

1/2 teaspoon roasted Sichuan peppercorns

B
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons honey


Combine A in a food processor or blender and puree.

Add B and process until all the ingredients mix together and form a paste. Transfer to a small bowl and set aside.

Slice the pork loin thin, to about 1/2 inch thick. It might be easier to chuck it in the freezer for a 30 minutes or so to cut it. Alternatively, have your butcher cut it to 1/2 inch thick. Place the meat between 2 sheets of wax paper. Pound the slices until they are about 1/4 inch thick. (You can use the back of a cleaver and your hand to do this).

Take a 1/4 cup of the puree and set aside. You can use this as a topping for the dish when it is done.

Spread the remaining puree all over the meat. Refrigerate for at least 3 hours. The longer you can let it sit in the fridge, the better it will taste (maximum of 12 hours).

Once you are ready to grill the pork, remove it from the fridge and let it come up to room temperature (about 30 minutes). In the meantime, fire up your BBQ! If you are using slow burning charcoal and a chimney starter, it will take a good 40 minutes to get the coals nice and hot.

Grill to desired doneness! Serve with the reserve marinade.

Pin It